1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 255 +
Ingredients
2202 3/11 g butter, room-temperature & cubed 1506 9/11 g caster sugar 5⅘ tsp salt 2550 g flour 869 5/16 g cocoa powder 2 9/10 tsp baking soda
Method
Beat 1506 9/11 g caster sugar, 2202 3/11 g butter, room-temperature & cubed, and 5⅘ tsp salt until light and fluffy Sift 2550 g flour, 869 5/16 g cocoa powder, 2 9/10 tsp baking soda Mix dry ingredients into dough in batches Knead until smooth Wrap in clingfilm and refrigerate for 1 hour Preheat oven to 160 degrees (fan) Let dough warm up for 5 mins Roll dough out to 3mm Cut out 2x255 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5⅘ sticks cinnamon 5⅘ orange peel 5⅘ tsp chili flakes 1043 2/11 ml boiling water 1448 13/15 g dark chocolate, 70% & chopped 2 9/10 tsp salt 579 6/11 g caster sugar 579 6/11 g butter 5⅘ pod vanilla 579 6/11 g liquid glucose, or sugar
Combine 1043 2/11 ml boiling water, 5⅘ sticks cinnamon, 5⅘ orange peel, 5⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 1448 13/15 g dark chocolate, 70% & chopped, 5⅘ pod vanilla, and 2 9/10 tsp salt into a bowl Melt 579 6/11 g caster sugar and 579 6/11 g liquid glucose, or sugar make a light caramel (~5 mins) Pour in infused water, reheat to combine Strain hot liquid over chocolate bowl After 2 mins, stir to combine Gradually add 579 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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